Chocolate Protein Power Pie
Silky smooth, chocolatey, and dangerously decadent, this chocolate pie will be your new favorite dessert! Not only is this pie crazy delicious, but it also packs a serious punch of plant-based protein: 9 grams per slice! This chocolate protein power pie is perfect for an indulgent treat after a workout, or is even great to serve at your next family get-together!
If you’re not already familiar with the “protein pie” phenomenon, then you’re probably still trying to put two and two together…like, how does chocolate + pie = protein?? That’s a good question and, most of the time, this equation isn’t true. The majority of chocolate cream pie recipes that I’ve found contain heavy cream, egg yolks, butter and whole milk, all of which undoubtedly make a deliciously rich dessert. But sometimes you just need something a tad bit lighter, hence the creation of my Chocolate Protein Power Pie. Not only does this recipe contain three times as much protein as traditional chocolate cream pie recipes, but it also contains way less fat and added sugars.
By now, I know you’re dying to learn the secret ingredient that gives this pie “protein power”, so before I say it, take a deep breath, because I’m about to blow your mind. Okay, are you ready? The secret ingredient is tofu. Yep, I just said that (mic drop…)
Now, don’t be so quick to judge tofu. I know it sounds crazy, and unappetizing, and just, well, not “it”, but I promise that you’ll never know the tofu even exists. Just trust me (once again lol) on this one, okay?
Chocolate Graham Cracker Crust Ingredients
Although you can use any store-bought or homemade crust that you wish, my personal favorite is this homemade chocolate graham cracker crust.
Graham Crackers~ I used regular honey flavored graham crackers, but you can use the cinnamon flavored ones too. Chocolate graham crackers would also work and you can simply omit the cocoa powder.
White Granulated Sugar~ White or brown sugar will work here, but I wouldn’t substitute with liquid sweeteners.
Unsweetened Cocoa Powder~ Use dutch-processed for even deeper chocolate flavor!
Unsalted Butter~ I opted for unsalted butter, but you can definitely use salted butter too. A plant based butter-like stick would also work here.
Chocolate Pie Filling Ingredients
Silken Tofu~ In this recipe, I prefer to use silken tofu for a silky (no pun intended 😉 ) texture, but you can absolutely use firm tofu instead. Make sure to drain your tofu before blending.
Melted Chocolate Chips~ All of the sweetness in this recipe comes from melted chocolate, so I prefer to use semi-sweet chocolate as opposed to very dark chocolate as this will make the pie bitter. You can also use milk chocolate if you prefer that instead.
Unsweetened Cocoa Powder~ Although the melted chocolate chips provide a lot of chocolate flavor, I like to add cocoa powder to deepen the chocolate even more. However, if you just like a very mild chocolate flavor, you could omit this ingredient (but I don’t recommend it!).
Vanilla Extract, Salt and Instant Coffee Powder~ These three ingredients enhance the richness of this pie as well as all the chocolate flavors. The instant coffee powder can be omitted if you don’t have it on hand, but I highly recommend using it if you do!
Peanut Butter~ For this recipe, only use creamy peanut butter, not crunchy. If absolutely necessary, you can omit this ingredient, but I found that when I did, there was an underlying “tofu-y” flavor, which you don’t want in a pie. Somehow, peanut butter magically covers that flavor up!
To make the chocolate graham cracker crust, add the graham crackers, cocoa powder and sugar to a food processor and process until the crackers are broken into coarse crumbs. Melt the butter and add to the crumbs, pulsing until you have a mixture that resembles wet sand. Then, using the bottom of a measuring cup, press the mixture into a glass pie dish and bake the crust for 10 minutes. Allow it to cool while you make the chocolate pie filling.
For the chocolate protein power pie filling, simply add all the filling ingredients to a food processor and blend until smooth. View the video below for a recipe visual:
Chill the pie in the fridge for a couple of hours or until firm enough to slice. I sprinkled chocolate chips on mine and served with whipped coconut cream, but you can eat it plain, or you can even serve the filling as pudding and skip the crust altogether. The possibilities are endless!
Maybe you aren’t convinced yet, but I dare you to try this recipe, because this will probably, no it will, become a new favorite in your house! Oh, and another plus: it’s really fun to fool your family and friends with this tofu pie….believe me, I’ve done it more than once and they’ve never known the difference 😀
Need more chocolate recipes? Check out these yummy, secretly healthy treats:
Chocolate Protein Power Pie
Chocolate Graham Cracker Crust
- 12 full-size graham crackers 1 1/2 cups cracker crumbs
- 3 tbsp unsweetened cocoa powder
- 1/4 cup white granulated sugar
- 6 tbsp unsalted butter, melted
Chocolate Pie Filling
- 16 oz silken tofu drained
- 1 1/2 cups chocolate chips, melted
- 1/3 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp instant coffee powder optional
- 1/4 tsp salt
For the Chocolate Graham Cracker Crust:
- Preheat your oven to 350 °F.In a food processor, pulse the graham crackers, cocoa powder and sugar together until the crackers are broken into coarse crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Press the mixture into a 9 inch pie dish and bake for 10 minutes. Allow to cool while you make the pie filling.
For the Chocolate Pie Filling:
- To your food processor, add the silken tofu, melted chocolate chips, peanut butter, cocoa powder, vanilla extract, instant coffee powder and salt. Process for 1-2 minutes, scraping down the sides as needed until the mixture is smooth. Spread the filling into your prepared pie crust and refrigerate the pie for at least 3 hours until it is firm enough to slice. If desired, top with chocolate chips and whipped cream before serving.